Root Vegetable Cassoulet

  • 15MINS
  • 5HR 40MINS
  • Serves 4
  • 242KCAL

This hearty vegetarian dish is inspired by the flavours of a rich French cassoulet. Our veggie take on the traditional recipe which usually uses pork or sausage, is packed with root vegetables and beans. Whether you use your slow cooker, pop it in the oven, or let it simmer away on the hob – you’ll be rewarded with a big bowl of wholesome comfort food.

Featured On
Pages 94-96

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Root Vegetable Cassoulet

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap This

You can swap cannellini beans for butter beans.

If. you can't get white wine stock pots, use an extras vegetable stock cube and replace 100mls of water with 100 mls of dry white wine. Adjust the calories accordingly.

Like it thicker!
I like cassoulet quite thick, so made a corn flour slurry. Plenty of salt and pepper and it was perfect!
A super way to use up veggies in the fridge.
If using a slow cooker just make sure you cut the veg small enough so that they cook through.

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